Blancs de poulet farcis
Serves : 4 people
Preparation : 40 min
Cooking : 40 min
Instructions
In a bowl, combine the honey and soy sauce.
Place the tomato clusters on a baking sheet, brush them with the sauce, season with salt and pepper, and bake for 30 minutes at 140°C.
Cut the carrots into julienne strips and thinly slice the white parts of the leeks, then sauté them in a skillet with olive oil over medium heat. Season with salt and pepper, then let cool. (You can use the green parts of the leeks to garnish your stuffed leeks like maki rolls; to do this, blanch them in salted water.)
Make a slit in the chicken breast to form a pocket. Stuff the chicken breasts with the vegetable stuffing. In a skillet, brown them on each side, then set aside.
To make the sauce, deglaze the pan with the thinly sliced scallions and sauté them, then add a large glass of water in which you have dissolved the bouillon cube.
Reduce the liquid and add the cream (never let the cream come to a boil). Blend thoroughly, then season with salt and pepper to taste. Emulsify just before serving. Finish cooking the stuffed egg whites in the oven with the vegetables for just 5 minutes in a hot oven so the egg whites don’t dry out too much.